Any Home Bakers Here?

Sure! I named it spur of the moment today. Red/yellow/green made me think of a stoplight.

Frittatas are very customizable. Use what you have. Clean out the veggie drawer.

You need a cast iron or other 400 degree, oven-safe skillet.

Ingredients:
12 eggs
2-3 tablespoons of milk
1-2 tablespoons of sour cream
Chopped vegetables
Cheese
Olive oil
Salt, pepper, seasonings

This particular one had:
1 small head of broccoli, chopped
generous half cup chopped onion
1/4 cup garlic scape, cut into 1" pieces
1/2 cup asparagus, cut into 1" pieces
Several grape tomatoes, cut in half
About 1/2 cup Parmesan cheese
Salt, pepper, oregano

Preheat oven to 400 degrees F.

Heat about 2 tablespoons of olive oil in a 10" cast iron skillet. Sauté the vegetables, starting with the most dense first, in this case, the broccoli. Do the broccoli about 3 minutes. I add the rest in this order: onions (about 3 more minutes), asparagus, then garlic scape. Keep sautéing until the broccoli stems are mostly cooked. You don't want mushy veg, but they shouldn't be crunchy.

Mix the sour cream with the milk, add it to the 12 eggs, and mix until just combined. Stir in the cheese, salt to taste, about 1/4 teaspoon pepper, and 1/2 teaspoon oregano. Italian seasoning is really good, but I didn't have any.

Pour the egg mixture over the vegetables in the skillet. Stir gently to blend it in. Put the tomato halves on top. Cook for about 5 minutes over medium-low heat. You want the edges to be a little bit set.

Put the skillet in the oven and bake for 10-12 minutes. Check it at 10. Test with a knife in several places. The knife should come out clean. Don't over bake, but you don't want spots of gooey egg. The edges should brown a little bit.

It will rise a bit in the oven. When you pour the egg mixture into the pan, you need to have about 1/2" of pan above the surface. I never had one overflow... but I don't want to take any chances. :)

Thank you so much for the detailed recipe.
 
Thank you so much for the detailed recipe.
You're welcome! So much of cooking is in the details. I learned that from my mom.

She made gravy the "in the roasting pan" way. Drippings, add flour, mix. Add water, mix. Nobody ever told her that you have to then cook and stir until the flour thickens it. She mixed it together, thought she'd failed. She told me that she'd thrown out several years' worth of gravy because she didn't know how long it took.

I'm not a "secret ingredient" cook. If there is a surprising (to me) step or ingredient, I'm more likely to say, "Hey, guess what!!! If you add a pinch of this stuff, the dish is sooo much better! Who would have thought of that?!?!"
:lau
 
What vegetable is she? IMG_4211.jpeg
 
This is about one part starter to three parts oat flour and water.
How sensitive are you to wheat gluten? My older daughter is super sensitive and makes sure to get oat products that are made with oats not grown on the same ground where wheat has been grown. Apparently the gluten can get into the soil and be picked up by the oat plants.
 
How sensitive are you to wheat gluten? My older daughter is super sensitive and makes sure to get oat products that are made with oats not grown on the same ground where wheat has been grown. Apparently the gluten can get into the soil and be picked up by the oat plants.
She hasn’t had an issue with the oatmeal, but I have heard of it.
I’m not sure how long it’s going to take before I can give her the sourdough. I’m hoping by next week (a lot of discard pancakes for me!) I can make two loaves of bread for her.
 
I didn't make eclairs yet, I'm out of bread flour. Hope to get some tomorrow. My research indicates that bread flour is best. We made strawberry mini cupcakes from a box mix instead with strawberry frosting. I used melted butter in place of the oil. They were pretty good. The kids loved them and I ate my fair share as well, lol.
 

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